Bordeaux wines

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History of wines from Bordeaux

The history of Bordeaux wine dates back to Roman times when the first vineyards were planted around 43 AD. The Romans established vineyards to cultivate wine for their soldiers, with the first clear references to Bordeaux as a wine-producing region coming from Pliny the Elder in the second half of the first century AD. The region's location along the Gironde estuary provided an ideal trade route with the British Isles, and it is theorized that the first vine cuttings brought to Bordeaux originated in the Rioja region of Spain.

The popularity of Bordeaux wines increased dramatically in the 12th century following the marriage of Henry Plantagenet and Eleanor of Aquitaine. This marriage made the province of Aquitaine English territory, and Bordeaux wine was exported in exchange for other goods. The region's connections to England significantly boosted its wine trade, with large amounts of Gascon or Bordeaux wine being exported to England and Wales. The trade was damaged by the Hundred Years' War but soon recovered.

In the 17th century, Dutch traders drained the marshy Médoc region, making it suitable for grape cultivation. This period saw the emergence of claret as the wine of choice among the nobility and upper middle classes of Britain and other parts of Northern and Western Europe. The 1855 classification system ranked the top châteaux of the Médoc according to their market price, further establishing Bordeaux's reputation for fine wine. The region's wine industry faced significant challenges, including phylloxera infestations, but was rescued by grafting native vines onto pest-resistant American rootstock.

Terroir of Bordeaux

The terroir of Bordeaux is characterized by diverse soil compositions, influenced by the region's geological history. On the Left Bank, gravelly soils dominate, particularly in areas like Pauillac and Margaux. These soils are warm and well-draining, ideal for Cabernet Sauvignon, which thrives in the hot and dry conditions. The gravel retains heat during the day and releases it at night, aiding in the ripening of Cabernet Sauvignon grapes.

On the Right Bank, soils are predominantly clay and limestone, as seen in Saint-Émilion and Pomerol. These soils retain rainwater, helping to cool the vines and produce wines with immense structure and power. Merlot and Cabernet Franc are the primary grape varieties here, with Merlot often dominating blends. The unique combination of clay, limestone, and gravel in these terroirs contributes to the distinct flavor profiles and aging potential of Right Bank wines.

Top grapes in Bordeaux

Merlot

Merlot is the most widely planted grape in Bordeaux, known for its soft, velvety texture and ripe, plum-like flavors. This grape variety thrives in the cooler clay soils of Bordeaux's Right Bank, particularly in the regions of Pomerol and Saint-Émilion. Merlot-based wines are typically rich and deep, with less tannin than Cabernet Sauvignon, making them more approachable in their youth. The grape's popularity is due to its ability to produce high-quality wines that can vary greatly in complexity, often blended with Cabernet Franc and Cabernet Sauvignon to add structure and longevity.

Cabernet Sauvignon

Cabernet Sauvignon, often seen as the king of red wines, holds a prestigious position in Bordeaux, especially on the Left Bank in areas like Médoc and Graves. This grape is prized for its deep color, full body, and ability to age well. It typically exhibits flavors of blackcurrant, tobacco, and sometimes green pepper, with a firm tannic structure that evolves gracefully over time. The grape's thick skin and resistance to the elements make it a reliable choice for Bordeaux's variable climate, contributing to the backbone of many of the region's most powerful and long-lived wines.

Cabernet Franc

Cabernet Franc is a key grape variety in Bordeaux, often used as a blending partner with Merlot and Cabernet Sauvignon to add aromatic complexity and finesse. It is particularly prominent in the Libournais area of the Right Bank. The grape tends to produce lighter and more aromatic wines than Cabernet Sauvignon, featuring a distinctive note of fresh, green bell pepper alongside raspberry and cassis. It ripens earlier than Cabernet Sauvignon, which can be particularly advantageous in cooler vintages. Cabernet Franc plays a crucial role in the structure and perfume of Bordeaux blends, enhancing their elegance and depth.